Step 1

Start by marinating the tempeh. Slice the block of tempeh into large slices, then place in a deep bowl.

Step 2

Then pour the pineapple juice, soy sauce, water, rice wine vinegar and ginger for the wings into the bowl with the tempeh.

Step 3

Toss the tempeh in the marinade ingredients, and make sure the tempeh is submerged as much as possible. Let marinate for at least 30 minutes, the longer the better. Toss the tempeh every once in a while to make sure all sides soak up the marinade.

Step 4

Now preheat the oven to 375 degrees. Spray a sheet pan with non stick spray. Then remove the tempeh from the marinade, and place on the sheet pan.

Step 5

Bake at 375 degrees for 10-15 minutes until the tempeh starts to get brown and crisp on the outside. Flip the tempeh over and bake for another 10-15 minutes until the tempeh is browned on all sides and nice and firm.

Step 6

While the tempeh is baking, make the wing sauce. In a small sauce pan combine all the sauce ingredients, the pineapple juice, soy sauce, sugar, corn starch, sriracha, and ginger. Whisk together until the corn starch has dissolved.

Step 7

Now heat on medium low whisking, until it comes to a simmer. Reduce heat to low and simmer until it thickens, about 3-5 minutes. Remove from heat.

Step 8

Once the wings are done, add them to the sauce and toss to coat. Then place back on the sheet pan. and bake for another 2-3 minutes. Until the tempeh is all brown and sticky.

Step 9

Now you can toss back in the sauce if there is extra, and serve immediately. I recommend topping with green onions and dipping in soy sauce and vinegar.